Canning Cabbage
Ingredients
- Cabbage – about 1 pound per pint
- Canning Salt – 1/2 teaspoon per pint
- Water
Tools needed:
Instructions
- Chop or shred cabbage. I like to chop it to about 1 inch pieces to make it easy to stuff in jars, and bit sized
- Stuff cabbage into canning jars, packing it firmly leaving about 1/2 inch of headspace
- Top with salt – 1/2 teaspoon for pints, 1 teaspoon for quarts
- Fill with water – again leaving a 1/2 inch of headspace
- Screw down lids and rings firmly
- Process in pressure canner for 30 minutes (quarts) or 25 minutes (pints) (see how to use a pressure canner)
Find it online: https://www.frugalfarmwife.com/article/canning-cabbage/